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Mediterranean Baked Eggplant with Lentils and Tahini Drizzle

A hearty Mediterranean-inspired baked eggplant dish filled with spiced lentils, topped with a creamy tahini sauce and fresh herbs. Perfect for a nutritious and satisfying dinner.

Mediterranean Baked Eggplant with Lentils and Tahini Drizzle

Servings

4

Total time

1 hr

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Steps

  1. 1

    Preheat oven to 400°F (200°C).

  2. 2

    Score the cut sides of the eggplant halves in a crosshatch pattern without cutting through the skin. Brush the cut sides with 2 tablespoons olive oil and sprinkle lightly with salt. Place on a baking sheet cut side up and roast for 30 minutes until tender.

  3. 3

    While the eggplant roasts, rinse lentils under cold water. In a medium saucepan, combine lentils with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain any excess water.

  4. 4

    Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic, ground cumin, and smoked paprika; cook for 1 minute until fragrant.

  5. 5

    Add halved cherry tomatoes to the skillet and cook until they soften, about 5 minutes. Stir in cooked lentils, season with salt and pepper, and cook together for 2 more minutes to blend flavors. Remove from heat and stir in chopped parsley.

  6. 6

    When eggplants are done roasting, spoon the lentil and tomato mixture evenly over each eggplant half. Return to oven and bake for 10 more minutes to meld flavors.

  7. 7

    While eggplants bake, prepare tahini sauce: whisk tahini, lemon juice, water, and a pinch of salt in a small bowl until smooth and creamy. Add more water if needed to reach desired consistency.

  8. 8

    Remove eggplants from oven, drizzle tahini sauce generously over the top. Garnish with additional fresh parsley if desired and serve warm.

Tips from the chef

  • To make the dish vegan, ensure the tahini sauce does not include honey or dairy.

  • For extra flavor, sprinkle some toasted pine nuts or chopped walnuts on top before serving.

  • If you prefer a smokier taste, add a pinch of smoked chili flakes to the lentil mixture.

  • Leftover lentils can be stored in the fridge for up to 3 days and used in salads or soups.

  • Use firm eggplants to avoid sogginess during roasting.

  • Serve with warm whole wheat pita or a side salad for a complete Mediterranean meal.

Mediterranean Baked Eggplant with Lentils and Tahini Drizzle

Mediterranean Baked Eggplant with Lentils and Tahini Drizzle

A hearty Mediterranean-inspired baked eggplant dish filled with spiced lentils, topped with a creamy tahini sauce and fresh herbs. Perfect for a nutritious and satisfying dinner.

SERVINGS

4

TOTAL TIME

1 hr

SHARE THE RECIPE

Ingredients

  • 2 medium eggplant (halved lengthwise)
  • 1 cup dry brown lentils
  • 3 tbsp olive oil
  • 1 medium onion (finely chopped)
  • 3 whole garlic cloves (minced)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1.5 cups cherry tomatoes (halved)
  • 0.25 cup fresh parsley (chopped)
  • 0.25 cup tahini
  • 2 tbsp lemon juice
  • 3 tbsp water (for tahini sauce)
  • 1 tsp salt
  • 0.5 tsp black pepper

Nutrition

(per serving)

Calories

478

Protein

19.6 g

Carbs

56.7 g

Fat

19.2 g

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Steps

1

Preheat oven to 400°F (200°C).

2

Score the cut sides of the eggplant halves in a crosshatch pattern without cutting through the skin. Brush the cut sides with 2 tablespoons olive oil and sprinkle lightly with salt. Place on a baking sheet cut side up and roast for 30 minutes until tender.

3

While the eggplant roasts, rinse lentils under cold water. In a medium saucepan, combine lentils with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until lentils are tender but not mushy. Drain any excess water.

4

Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic, ground cumin, and smoked paprika; cook for 1 minute until fragrant.

5

Add halved cherry tomatoes to the skillet and cook until they soften, about 5 minutes. Stir in cooked lentils, season with salt and pepper, and cook together for 2 more minutes to blend flavors. Remove from heat and stir in chopped parsley.

6

When eggplants are done roasting, spoon the lentil and tomato mixture evenly over each eggplant half. Return to oven and bake for 10 more minutes to meld flavors.

7

While eggplants bake, prepare tahini sauce: whisk tahini, lemon juice, water, and a pinch of salt in a small bowl until smooth and creamy. Add more water if needed to reach desired consistency.

8

Remove eggplants from oven, drizzle tahini sauce generously over the top. Garnish with additional fresh parsley if desired and serve warm.

Tips from the Chef

To make the dish vegan, ensure the tahini sauce does not include honey or dairy.

For extra flavor, sprinkle some toasted pine nuts or chopped walnuts on top before serving.

If you prefer a smokier taste, add a pinch of smoked chili flakes to the lentil mixture.

Leftover lentils can be stored in the fridge for up to 3 days and used in salads or soups.

Use firm eggplants to avoid sogginess during roasting.

Serve with warm whole wheat pita or a side salad for a complete Mediterranean meal.